Ginger & Rose Kombucha

Ginger and Rose Kombucha

Ginger and Rose Kombucha


4 cups (1L) filtered water
1⁄2 cup (115g/4oz) organic cane sugar
3 tsp rose water
4 black tea bags
2 Tbsp finely chopped ginger 1 kombucha SCOBY
(see page 14)
2 Tbsp organic dried roses,
to serve


Place the filtered water, sugar and rose water in a saucepan and bring to boil. Remove from the heat and add tea bags. Leave to cool down to room temperature, stir well, remove tea bags, and pour liquid into a sterilised glass jar and add ginger. Place the SCOBY in the jar and stir lightly. Place a clean cheese cloth or tea towel over the top of the jar, using a rubber band or string to secure it around the top. Place out of direct sunlight and leave for 3–5 days.

Remove the SCOBY from the kombucha. (You may restart the process or store the SCOBY in the fridge in a small jar with a small amount of kombucha.) Store the kombucha in the fridge in an airtight jar. The longer you leave it, the more it will ferment and the fizzier it will become. Serve the kombucha with dried roses.

Makes 1L

Recipe from my cookbook, The Raw Kitchen